Buttermilk-Banana Pancakes with Pomegranate Syrup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The combination of banana pancakes and pomegranate syrup is a healthy way to start your morning. Ingredients:
1 cup all-purpose flour (about 4 1/2 ounces) |
1 tablespoon sugar |
1/2 teaspoon baking soda |
1/2 teaspoon baking powder |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1 (1-ounce) package uncooked instant farina (such as cream of wheat) |
1 1/4 cups low-fat buttermilk |
1 tablespoon canola oil |
1/2 teaspoon vanilla extract |
1 large egg |
1 cup mashed banana (about 1 large) |
1/2 cup pomegranate juice |
1/2 cup maple syrup |
2 tablespoons pomegranate juice |
2 teaspoons cornstarch |
Directions:
1. To prepare pancakes, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and the next 6 ingredients (through farina) in a large bowl; stir with a whisk. Combine buttermilk, oil, vanilla, and egg; add to flour mixture, stirring until smooth. Fold in banana.
2. Spoon 1/4 cup batter per pancake onto a hot nonstick griddle. Turn when tops are covered with bubbles and edges look cooked.
3. To prepare syrup, combine 1/2 cup juice and syrup in a medium saucepan. Bring to a boil over medium-high heat. Combine 2 tablespoons juice and cornstarch in a bowl; add to pan. Cook 1 minute or until thickened; remove from heat. Serve with pancakes.
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